Directions:

Butter slices of bread. Place four slices (or enough to fill) in a single layer in the bottom of a 9-by-13-inch pan. Cover with 1 cup cherries. Sprinkle with cinnamon and nutmeg. Repeat for second layer.

Pour milk in mixing bowl; add eggs and vanilla; sweeten with brown sugar to taste. Pour mixture over contents of pan; soak for two to three hours. Bake in oven for one hour at 325 degrees.

In saucepan, combine cherry juice, 1 tablespoon brown sugar, 3 tablespoons water and butter. Stir constantly while bringing to a boil. Remove from heat and cool until safe to eat.

Cut bread pudding into 12 equal slices. Plate each slice and drizzle cherry sauce on top before serving.